Coconut Shortbread Cookies

Yield: 24 cookies

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free



Preheat oven to 350° F and adjust 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.

Using an electric mixer, beat shortening until slightly soft. Add vanilla, salt and sugar, and beat to mix. On low speed, gradually add the flour, and beat just until the mixture holds together. Add the coconut and mix briefly until incorporated.

Turn dough out onto a large cutting board, and with your hands form it into a log 8 inches long. Chill dough until firm, at least 30 minutes.

Using a sharp knife, slice the log into 24 cookies. Place cookies at least 1 inch apart on the prepared baking sheets. Bake for 12 to 15 minutes, until cookies are golden brown and crispy.

Cool cookies on the sheets for a few minutes until they're firm enough to be handled. With a wide spatula, transfer to racks to cool. Store in an airtight container.

Recipe by Lee Baker, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

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